How to Make the Best Oven-Roasted Chicken Thighs with Bridget Lancaster

Bridget, may I suggest an additional technique? I notice you trimmed a bunch of skin from the thighs. Try doing this: put the thighs on a cooling rack over the sink, and use a coffee pour-over kettle to scald them all with boiling water. This causes the skin to contract dramatically. Then, pat them dry. Something about scalding the skin makes it crisp up in the oven even better. This scalding and pat-dry method is what Chinese restaurants do to get duck skin super crispy. When the skin shrinks, there's hardly anything to trim to go to waste.

Your unique way in the kitchen is lovely. You don't just show us but you tell us why. Such an humble and calm demeanor. Thank you so much for all you do. I have learned alot.

I enjoy bridget's way of teaching and her personality.

I've been going to my dentist a LOT lately after a pretty big dental surgery I had done a few weeks ago...and the only channel they play in the waiting room is ATK episodes on shuffle and repeat 😂😂 they're my kind of people 😂😂

Hello! My son and I watch your show all the time and we love to try making new things. I particularly enjoy the fact that you guys try different ways to cook things so you can present us with the best way to do it. Love you all! 😊🥗🥩🍜

Thank you Bridget. Our meal was spectacular! I did not have any anchovies so left that out of the sauce. I was afraid that would greatly alter the taste but we LOVED the sauce. It was so tasty with the chicken. I baked potatoes (sprayed with olive oil and sprinkled with kosher salt) in the oven along with the chicken. Served along with fresh green beans & sliced tomatoes. So so good. Again, thank you for your expertise and easy to follow directions. : )

Use the leftover trimmed chicken skins and fat. Cook them in a skillet to render the fat and enjoy some crispy chicken skins and use the fat to cook with. I put the cooled liquid fat into ice cube trays, freeze, and store in a freezer bag to use in future dishes. I also store all my roasted chicken bones in a freezer bag for future bone broth as well. 👌👍💯

Looks delicious. I love the trick to heating the pan prior too! Definitely going to try that! Thank you!

I made sheet pan chicken thighs and roasted new potatoes last night. I use a sheet of parchment paper for nonstick and easy cleaning. Mix your choice of enough herbs, spices, and oil to coat all the chicken and halved new potatoes. Distribute chicken, skin side up, and potatoes, cut side down, in the sheet pan. Cook at 450°F for 20-30 minutes. I shoot for about 170°F internal temperature, then assess where I am on the skin. I’ll crank up the heat to 500°F to crisp the skin if needed. Otherwise, I’ll give it a few more minutes to finish it at 175-180°F internal. Those potatoes should be well-browned when you take them out.

Skinless, boneless chicken thighs are what I SHOULD have been using all these years when a recipe called for a boring chicken breast. So easy and versatile and hard to overcook a thigh.

Mrs Lancaster you handle your knife and fork with class.

Bridgett you crack me up. Love your video’s and I learn something new everytime. Thank you

Bridget - You are amazing! We are making this tonight. Sending you some flowers 🌸🌻🌷🪻🪷⚘️😂😂

I'm an elderly widower, so when comes to learning about food and cooking for myself, ATK is the GO-TO location. Love ATK.

One of the first times that a recipe made me add flowers to my shopping list instead of flour

Definitely my favorite part of the chicken to cook! LOTS of flavor, stays moist even if I accidentally cook it a little long 🙄, and very economical. I’m constantly amazed at how cheap these are compared to chicken breasts, especially since they taste better. 😁. Maybe we shouldn’t advertise that too much? 🤣. Even though I live alone I usually buy the value pack size of thighs because its just as easy to cook a bunch and then I have cooked meat to eat or freeze. 👍

Love all the comments in your show. They are so loving, so caring with kind words

I will Rey this recipe tomorrow…it’s looks delicious. I love, love love all your shows. Everyone is so personable and helpful. Thank you.

I am so glad I stumbled upon this channel, every recipe is so practical and yet tasty! Thank you, all the way from Perth, Western Australia.

"It reminds me that my husband never sends me flowers" - SCORCH! Great line.